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Pumpkin Cheesecake II

Rated as 4.83 out of 5 Stars

"This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake."
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Ingredients

servings 407 cals
Original recipe yields 12 servings (1 - 9 inch springform pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
  3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
  4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 407 calories; 29.3 g fat; 31.5 g carbohydrates; 6.6 g protein; 159 mg cholesterol; 320 mg sodium. Full nutrition

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Reviews

Read all reviews 487
  1. 612 Ratings

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Most helpful positive review

I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for fall, or anytime really. The glaze:...

Most helpful critical review

I've made a lot of cheesecakes in my time and this one was just o.k. I think the crust had WAY too much butter and the final product felt like it lacked something. Hence why so many comments m...

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I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for fall, or anytime really. The glaze:...

I followed another reviewers suggestion and made sure the cream cheese and eggs were at room tempature. I made the cheesecake 2 days ahead and it was perfect. I cooked it with a 9x13 pan of wa...

Even though I felt the ingredients list was overwhelming when I first found this recipe, I would now swear it's well worth it. Pumpkin pie fans and non-fans enjoyed this creation and I can't wa...

Every year my husband and I always try a new pumpkin cheesecake recipe. My husband said "the search is over, this is THE ONE!" and I have to agree. The pecans in the crust were wonderful. There ...

Excellent Cheesecake!! Very creamy with just a hint of pumpkin pie flavor. Perfect combination. I plan on serving it this Thanksgiving. The only change I made was to add the sour cream t...

I made this for Thanksgiving last year at my in-laws, and they absolutely loved it. I thought it was really good too. Although I was skeptical about pumpkin cheesecake, the pumpkin flavor is not...

Great light flavor! I used this recipe to make mini cheescakes with 1/2 tsp of crushed ginger snaps in the bottom of mini cupcake liners. Turned out great with 15 minutes bake time!

This was a very easy cheesecake that baked up perfectly. I substituted two TBS of pumpkin spice for all of the other spices. Was very dense and luscious, everyone loved it.

I got RAVE reviews for this recipe with my in-laws at Thanksgiving. I made it twice, once dry and once in a water bath, the dry made a more NY style texture, the waterbath made it really creamy,...